Dairy-Free Rustic Vegetable Tart

Savor the ultimate slice of comfort with this Dairy-Free Rustic Vegetable Tart, a delightful blend of flaky, golden crust and vibrant, nutrient-packed veggies. Perfect for a plant-based dinner or impressive brunch centerpiece, this tart shines with its medley of tender zucchini, sweet red bell peppers, juicy cherry tomatoes, and aromatic thyme. The dough, made with dairy-free butter, ensures a light and crisp texture, while nutritional yeast adds a cheesy, umami-rich finish—all without any dairy. Easy to prepare and bake to perfection in under an hour and a half, this dairy-free tart is a wholesome, crowd-pleasing dish that can be served warm or at room temperature. Whether you’re catering to dietary preferences or simply exploring delicious vegan options, this rustic vegetable tart is as versatile as it is mouthwatering.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 0.5 cup cold dairy-free butter
• 7 tablespoons cold water
• 1 tablespoon olive oil
• 1 medium yellow onion, sliced
• 1 medium zucchini, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 0.5 teaspoon black pepper, freshly ground
• 2 tablespoons nutritional yeast

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

To make the crust, combine the flour, salt, and baking powder in a large bowl. Add the cold dairy-free butter and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.

Step 3

Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together and can be formed into a ball. Wrap the dough in plastic wrap and refrigerate for at least 15 minutes.

Step 4

In the meantime, heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook for about 5 minutes until it begins to soften.

Step 5

Stir in the zucchini and red bell pepper slices, cooking for another 5 minutes until they begin to soften.

Step 6

Add the garlic, cherry tomatoes, thyme leaves, and black pepper to the pan, cooking for an additional 2-3 minutes. Remove from heat and let the mixture cool slightly.

Step 7

Roll out the chilled dough on a lightly floured surface to a rough 12-inch circle and transfer it to a parchment-lined baking sheet.

Step 8

Spoon the vegetable mixture onto the center of the dough, leaving a 2-inch border around the edges.

Step 9

Sprinkle the nutritional yeast over the vegetables.

Step 10

Fold the edges of the dough over the vegetables for a rustic look, pleating as you go.

Step 11

Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden brown.

Step 12

Remove from the oven and let it cool slightly before serving. Enjoy warm or at room temperature.

Nutrition Facts

Serving size	(1112.7g)

Amount per serving	% Daily Value*
Calories	2055.2

Total Fat 111.1g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 3621.3mg	0%
Total Carbohydrate 223.4g	0%
Dietary Fiber 17.8g	0%
Total Sugars 20.1g
Protein 37.8g	0%

Vitamin D 0IU	0%
Calcium 138.6mg	0%
Iron 14.4mg	0%
Potassium 1850.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.9%

Protein: 7.4%

Carbs: 43.7%